Habichuelas Guisadas y Arroz Blanco
Cook up some comfort with this recipe for yummy habichuelas guisadas from Lauryn Briones!
By Lauryn Briones | @laurynbwellness
My family comes from Puerto Rico, which is why I like to include recipes from my culture into my wellness routine. Natural herbs and spices are commonly used in Caribbean cooking. Which is what inspired me to include this traditional dish that my family has been cooking for decades. I love this dish because it is very versatile. You can choose to keep it plant-based or add meat on the side. But I chose to skip the meat because the beans already provide so much protein! I always add some calabaza (pumpkin) to my beans to add more nutrients and texture. I really love the extra flavor Loisa's Sazón* gives the beans, they come out perfect every time!
*Note this recipe can be substituted with Loisa's Salt-Free Sazón too!
About Lauryn Briones
My name is Lauryn Briones and I am the CEO of Lauryn B. Wellness. My brand focuses on finding the balance in wellness in a holistic approach, rather than following fad diets and restrictive lifestyles that don’t promote self-love. Food is more than just fuel, it is culture, how we celebrate with family and friends, and so much more.
Habichuelas Guisadas y Arroz Blanco
Lauryn Briones
Ingredients
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1 can of pink beans (habichuelas rosadas) or 3/4 cup dried beans
3 tbsp Loisa Sofrito
- ½ cup diced white potato (1-inch pieces)
- ½ cup diced pumpkin (1-inch pieces)
- 1 cup of water
- ½ cup tomato sauce or mix 1/4 cup water with 1/4 tomato paste or stew some fresh tomatoes and purée in food processor
¼ tsp Loisa Organic Sazón* (can substitute with Loisa Salt-Free Sazón)
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- 3 cups medium-grain white rice
2 tbsp olive oil
3 tsp Loisa Sal Marina
- 3 cups of water
Directions
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Rinse and drain the can of beans. Add to a medium pot on medium to high heat.
Add the Sofrito to the beans, stir let simmer for 5 minutes. While beans are simmering, peel and dice up the potato and pumpkin.
Add the potato and pumpkin to the beans, then pour in the water just up until the potatoes and pumpkin are covered.
Cover pot with a lid, turn the heat down to low and let simmer until potatoes and pumpkin are soft and cooked through.
Once potatoes and pumpkin are soft, add the Sazón and tomato sauce. Let simmer for about 2 more minutes and stir. Turn off heat.
Garnish with cilantro and serve with white rice, recipe below!
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Start by washing your rice. This step is important to remove excess starch and avoid clumpy rice. Rinse with water until it runs clear, then drain any excess water.
Over high heat, add water, oil, salt, and your rice. Bring to a boil.
Once the water and rice are boiling, turn the heat to low and cover the pot with a lid. Steam for about 20 minutes until the rice absorbs all of the water.
Open the lid and give the rice a stir. If it is still too wet, let the rice steam on low without lid for a few more minutes.
When ready, serve alongside your habichuelas!
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Habichuelas Guisadas y Arroz Blanco
Lauryn Briones
Ingredients
blank
1 can of pink beans (habichuelas rosadas) or 3/4 cup dried beans
3 tbsp Loisa Sofrito
- ½ cup diced white potato (1-inch pieces)
- ½ cup diced pumpkin (1-inch pieces)
- 1 cup of water
- ½ cup tomato sauce or mix 1/4 cup water with 1/4 tomato paste or stew some fresh tomatoes and purée in food processor
¼ tsp Loisa Organic Sazón* (can substitute with Loisa Salt-Free Sazón)
blank
- 3 cups medium-grain white rice
2 tbsp olive oil
3 tsp Loisa Sal Marina
- 3 cups of water
Directions
blank
Rinse and drain the can of beans. Add to a medium pot on medium to high heat.
Add the Sofrito to the beans, stir let simmer for 5 minutes. While beans are simmering, peel and dice up the potato and pumpkin.
Add the potato and pumpkin to the beans, then pour in the water just up until the potatoes and pumpkin are covered.
Cover pot with a lid, turn the heat down to low and let simmer until potatoes and pumpkin are soft and cooked through.
Once potatoes and pumpkin are soft, add the Sazón and tomato sauce. Let simmer for about 2 more minutes and stir. Turn off heat.
Garnish with cilantro and serve with white rice, recipe below!
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Start by washing your rice. This step is important to remove excess starch and avoid clumpy rice. Rinse with water until it runs clear, then drain any excess water.
Over high heat, add water, oil, salt, and your rice. Bring to a boil.
Once the water and rice are boiling, turn the heat to low and cover the pot with a lid. Steam for about 20 minutes until the rice absorbs all of the water.
Open the lid and give the rice a stir. If it is still too wet, let the rice steam on low without lid for a few more minutes.
When ready, serve alongside your habichuelas!